Lynn's wet rub from the south

Lynn Socko


The smell of this alone will have you hooked.


★★★☆☆ 1 vote

Rubs 10-15 lbs of meat
5 Min
No-Cook or Other


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  • 3-4
    dried pasilla peppers
  • 3-4
    dried mild new mexico or guajillo peppers
  • 3 clove
  • 2 tsp
    apple cider vinegar
  • 2 tsp
    liquid smoke
  • 1 tsp
    soy sauce, low sodium
  • 1 tsp
    worcestershire sauce, low sodium
  • 1-2 dash(es)
    dried ginger
  • ·
    **handful of fresh cilantro
  • ·
    **olive oil

How to Make Lynn's wet rub from the south


  1. Amount of meat it rubs is approximate.
  2. Remove stem and seeds from dried peppers and place in a food processor. Add peeled garlic and puree.
  3. Now add vinegar, soy sauce, Worcestershire sauce, liquid smoke, ginger and cilantro. Start by adding about 1/4 c of olive oil. Puree. If it seems too dry add a little more olive oil until it's a paste consistency.
  4. I've used this rub on pork, chicken and beef. The flavor increases the longer you let your meat marinade, up to over night.

Printable Recipe Card

About Lynn's wet rub from the south

Course/Dish: Spreads, Rubs
Main Ingredient: Non-Edible or Other
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy

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